eat well, live free

Coconut mashed yams

Coconut mashed yams
What I’m bringing to Thanksgiving dinner

This recipe is by far my favorite Thanksgiving side dish. Personally, I was never into the sweet potato casserole covered with marshmallows thing. I like marshmallows, as in eat a whole bag in one sitting using a wire hanger over a gas stove kind of liking. But as an adult I found out the truth about yams. They were meant to be savory.

Yams with butter, chives, stuffed with other veggies, baked, boiled… savory yumminess. Coconut mashed yams beat all though. They are creamy, garlicky and of course a little salty. We used the thyme from our garden to kick it up another notch. The best part is that each serving is only 200 calories.

This dish is so good, I am bringing it as my contribution to our first joint family Thanksgiving dinner.

Coconut mashed yams
Adapted from Millenium Cookbook
6 servings

3 large yams, peeled and cubed
1 tsp olive oil
4 cloves garlic, minced
1 tsp fresh or dried thyme, minced
1/4 tsp nutmeg
1 tsp sea salt
1/4-1/2 cup lite coconut milk

Boil 3 quarts water. Add the yams and boil until the yams are easily pierced by a fork. Check after 15 minutes. Drain and let sit for 5 minutes.

Heat the oil in a small saucepan. Add the garlic and thyme and cook over medium high heat until the garlic is golden. Transfer to a large mixing bowl. Add the yams, nutmeg, salt and 1/4 cup coconut milk. Mash with a potato masher until you reach the desired consistency. Sometimes I make it chunky for a more rustic presentation. In the picture above, I mashed it for about 15 minutes. Add the rest of the coconut milk to modify consistency.

Please feel free to leave a comment recommending your favorite side dish!

Subscribe to Eat well, live free by entering your e-mail address for updates!